Serves: 4
Total Calories: 153

8 large eggs
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh basil
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh tarragon
1 teaspoon finely chopped fresh thyme
salt and freshly ground black pepper
2 tablespoons olive oil

1 In a large bowl, beat the eggs, cheese, herbs, and salt and pepper to taste until well combined.

2 In a 9-inch non-stick skillet, heat the oil over medium heat. Pour the egg mixture into the pan. Lift the edges of the frittata as it sets to allow the uncooked egg to reach the surface of the pan. Cook until the eggs are just set but still moist in the center and the frittata is lightly browned on the bottom, about 5 to 10 minutes.

3 Slide the frittata onto a plate, then invert the skillet over the plate. Quickly flip both the plate and skillet so that the frittata is cooked-side up. Cook until just set in the center, about 5 minutes more. Or, if you prefer not to flip it, slide the skillet under the broiler 3 to 5 minutes or until set to taste. Serve hot or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 153
Calories from Fat: 113

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